Mediterranean Wild Rice
| Prep Time: 15 min | Cook Time: 30 min |
| Servings: 6 | Skill Level: medium |
This easy rice salad is delicious served warm or cold; and it’s a glorious Fall side dish or vegetarian main course.
Recipe and image by Chef Jamie Gwen
Ingredients
- 3 tablespoons good-quality olive oil
- 2 garlic cloves, minced
- 3 cups cooked wild rice
- 1 cup roasted red peppers, drained and diced
- 1 cup marinated artichoke hearts, drained and cut in half
- 1/3 cup sliced almonds, toasted
- Juice and zest of 1 lemon
- 1/4 teaspoon cayenne pepper
- 6 basil leaves, cut into thin strips
- 3 sprigs of fresh thyme, leaves removed
- 1 cup Pearls Garlic Stuffed Olives, drained
- 1/4 cup crumbled feta cheese
- Freshly chopped chives
- Salt & freshly ground pepper
Cooking Instructions
- In a skillet over medium heat, heat the olive oil.
- Add the garlic and cook until aromatic and just golden, about 2 minutes, stirring constantly.
- Add the cooked rice, roasted red peppers, artichoke hearts, almonds, lemon juice and zest, and cayenne and stir to combine.
- Season to taste with salt and pepper.
- Remove from the heat and stir in the basil, thyme leaves and olives.
- Finish with crumbled feta and chives and serve.
